Soutzoukakia Smyrneika With Olives
Sep 11th, 2008 | By Peter Minakis | Category: Beef, Greek, Lamb, Main, Olives, Recipe, Sauce
Homebase for me when in Greece is the fishing and tourist town of Nea Kallikratia in Halkidiki. It’s situated about 30 minutes south of Greece’s second largest city, Thessaloniki.
It’s home away from home and I’m welcomed by family and friends. The people who have summer homes here are mostly from Thessaloniki and the rest are tourists and Greeks from the Diaspora who have bought summer homes (like our family).
Thessaloniki has “dopia” Greeks from Macedonia (my family), Pontions, Vlachs and Greeks who fled Asia Minor from Constantinople (Istanbul) and Smyrni (now Izmir).
If one ever gets into the middle of a Greek chat on food, references to the rich cooking legacy brought back from Constantinople and Smyrni arise almost every time.
“This lady from Constantinople works magic in the kitchen” or “that lady from Smyrni turns the simplest foods into gold”. Ya get my drift?
Our family is lucky to have “Effie from Smyrni” amongst our close family friends. My mom swims out to sea with her gal pals and the ladies will discuss the days issues…kids, grandchildren, Greece’s rising costs, the weather and…food. These ladies wade in the warm blue waters and discuss recipes, exchange ideas.
I often do the same with my walks along the beach. I get restless just sitting on my beach chair but do still want a tan and I do enjoy socializing.
I do my walkabout, pace the beach, greet family & friends, ask what’s going for the evening, extend or accept invites for “kafe” and I ask the ladies “what’s cookin’”?
Effie from Smyrni brings leftovers to the beach and feeds her grandchildren (sometimes me). On one such day she brought Soutzoukakia Smyrneika With Olives.
This is a departure on the classic Soutzoukakia Smyrneika which are a sausage-like meatball simmered in an aromatic sauce – a favourite for many Greeks.
This version is slightly different but surprisingly refreshing and wonderful in taste and aroma. When the meatballs were simmering in the sauce, I was thinking, “this dish screams Greece meets East”!
The olives used here are green olives from Halkidiki and they provide the unique flavour and aroma to this dish.
When making the meatball mixture, avoid the temptation to overseason the meat. The flavour will balance out when the olives simmer in the aromatic sauce.
I loved this dish for it’s simplicity, the aroma made me wait in anticipation and the flavours of the meal rewarded my patience when I finally plated the meal.
Soutzoukakia Smyrneika With Olives
(serves 6)
1lb. lean ground beef
1/lb. lean ground lamb
2 cloves of garlic, minced
1 cup of breadcrumbs
1/2 tsp. cumin
4 Tbsp. red wine
1 tsp. of salt
1 tsp. of black pepper
3 Tbsp. olive oil 
Sauce
2 large, ripe tomatoes, passed through a grater
1 large onion passed through a grater
1 tsp. tomato paste, diluted in 1 cup of water
1/4 cup of olive oil
1 cup of green olives
salt and pepper to taste
- In a bowl, combine all the ingredients of the meatballs and knead with your hands until mixed. Fry off a small meatball and taste-test. Adjust seasoning accordingly.
- Shape the meat mixture into sausage shaped meatballs and reserve on a plate.
- Place a large skillet on medium heat and add your olive oil and grated onion and simmer for about 3-5 minutes. Now add your tomatoes and tomato paste mixture and bring to a bowl. reduce to a simmer and cook down for about 10 minutes or until the sauce has thickened.
- Now gently lay the meatballs into the simmering sauce along with the olives and simmer slightly covered for another 10 minutes. If the sauce is too runny, carefully remove the meatballs and simmer the sauce until you’ve achieved the desired thickness. Place the meatballs back in the sauce to heat through.
- Serve hot with rice pilaf or fried potatoes.
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Mmm, I love soutzoukakia! One of my favorites. I adore them over mashed potatoes. This version with the olives looks delicious. Thanks for sharing about your trip Peter! You are really making me want to go back. Wanna buy my ticket?
What’s strangue Peter all my life I had swimm in cold sea!! (Pacific Ocean) xxGloria
Hey is that mom rockin’ the bikini? Go mom!
Peter, I can’t find ground lamb, what would be a good substitute, just more beef?
Elly, if I bought you a ticket then I’d have to buy everyone a ticket!
Gloria, definitely not cold water where my beach is.
Nicole, it’s Ms. Effie…the lady who offered up the recipe.
Pam, all ground beef is perfectly fine.
Looks EXACTLY like what Nick the Greek (I swear that’s what he went by) back in Jersey used to make us “special” at the diner. Total comfort food!
I know and love this dish! In fact, I had made this recently for a dinner we had at home and everyone loved them. Good work!
Oh my gosh, this sounds exactly like a dish we had on holiday a couple of years ago! Thanks so much for sharing, I can’t wait to try this.
OMG, I want somebody to come and feed me these leftovers next time I’m tanning on a beach!! Lovely relaxed photo too
oh the lovely olive! can’t imagine life without olives or olive trees….makes a great meatball too!
[...] discovered this dish at one of my favorite Greek food blogs and knew I had to try them one day. Until I can pony up the cash for a trip to Greece, cooking more [...]